One rainy Sunday in search of ingredients for brunch, I peered into the frig and spotted two leftover baked potatoes. With Hamersley's help, I was on my way to an inspired meal.
This isn't your eat and run breakfast. Even though I cheated and substituted a Pillsbury All-Ready Pie Crust for Hamersley's Bistro Tart dough and even though the baked potatoes were already cooked, this still took well over an hour to prepare. My only criticism of the recipe is the usual: "2 russet potatoes" is too vague although Hamersley does hedge by saying "you may not need to use all of the potatoes." Unless you are using left over potatoes and don't care about waste, I would suggest using medium potatoes.
The bottom line: A delicious use of left over baked potatoes.
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